Place 6 large eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, then cover and remove from heat. Let sit for 12 minutes, then transfer to an ice bath for 5 minutes.

Carefully peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a mixing bowl.

Add 3 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper to the yolks. Mash until creamy and smooth.

Prepare bowls with food coloring mixed with water. Dip the peeled egg whites into the dye for about 2-5 minutes. Remove and place on a paper towel.

Fill each colored egg white with the yolk mixture using a spoon or piping bag. Arrange them on a decorated platter.

Sprinkle with paprika and add fresh herbs. Garnish with cherry tomatoes or other toppings.

Refrigerate for at least 30 minutes before serving to meld flavors. Serve chilled.